Wednesday, October 27, 2010

Hostess Lori of "Butter Me Up" gave us not one, but four donut recipes to use for this month's Daring Bakers' challenge. And she let us play with any flavors we wanted. With so much freedom you'd think that I could've completed the challenge as asked. But I did not.

Yes, I made donuts. But instead of deep frying my donuts, I baked my donuts. My baked donuts looked like donuts, but they didn't really taste like donuts. I mean, they tasted good, but they were not donuts. I really don't think you can call it a donut unless it's been fried. And for my baked donuts I didn't even use one of the four DB recipes provided. I used a recipe from the back of the baked donut pan that I bought. I'm a bad Daring Baker.

fully baked but super pale on top

But I had an excuse. I just got back from a 10-day trip to the United Kingdom and I didn’t want to deal with deep frying anything in a vat of hot oil. I just wanted to eat a huge flavorful carne asada burrito at my favorite taqueria. I just wanted to go to the farmers' market and get some much needed vegetables and fruit. I just wanted to cuddle with my cat and get over the jet-lag. I just wanted to watch the SF Giants make it to the World Series. :) That's my story and I'm sticking to it.

Blog-checking lines: The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

To see the recipes provided by Lori for the challenge, just click here.

BAKED DONUTS(adapted from the recipe that came with the Wilton donut pan)
(makes 12 donuts)

In large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter and beat until just combined. Fill each donut cup of the Wilton donut pan approximately 2/3 full.

Bake 7–9 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing. Finish donuts with glaze. Donuts are best served fresh.

Maple Glaze

1 cup powdered sugar
3 tbsp maple syrup
1/2 tsp vanilla extract

In small bowl, stir together sugar, maple syrup and vanilla extract until sugar is completely dissolved. If glaze is too thick, mix in a few drops of water until the consistency is to your liking. Use immediately to glaze donuts.

I have a donut pan just like that and the recipe is not so bad. But you are right, they are NOT donuts. Oh well, after frying my own I'm inclined to stick with the baked kind. Frying is not my strength! Love the maple glaze!

Great post! I’m looking to make some changes in my own eating habits, so I appreciate your insight a lot! Thank you. I recently stumbled upon this blog like I did yours and I thought your readers may appreciate it: http://burisonthecouch.wordpress.com/2010/11/04/food-for-thought/

I’ve started to look for their stuff more regularly and I think I’m going to add your blog to my list as well. Thanks for the post!

Oh my dentists will be frantic when they find out that I'm indulging myself with these sweet treats again. Anyway, thanks for sharing this simple doughnut recipe. I'll ask my mother to make some of these when we go to Myrtle Beach for a vacation next season.

The alpine strawberry (Fragaria vesca) is a cousin of the wild strawberry. It's sometimes simply referred to as alpineberry. I love to bake, cook and garden. My blog is a place to share my recipes and other tiny tidbits of my life.